The Effect of pH on the Formation of Furfural Compounds in the Glucose and Fructose with Amino Acid Enantiomers in Maillard Reaction
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200814256113983.pdf
Reference38 articles.
1. Reaction Conditions Influence the Elementary Composition and Metal Chelating Affinity of Nondialyzable Model Maillard Reaction Products
2. Chemistry, Nutrition, and Microbiology of d-Amino Acids
3. Saccharide induced racemization of amino acids in the course of the Maillard reaction
4. New Aspects of the Maillard Reaction in Foods and in the Human Body
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